Kale Chips

The best way to eat kale is in chip form.

One thing I never missed when I went veg and then vegan (not currently vegan) was junk food.  I try to stay away from processed food as much as possible.  It is so bad for your body.  No nutritional value, usually too much salt or sugar and tons of preservatives.  Plus when you stop eating most processed foods for a few years, you realize how bad it tastes when you try it again. 

Kale chips, however, super healthy! And are a quick answer to junk food nostalgia.  Kale has Indole 3 Carbinole which blocks cancer cells and boost DNA repaire.  It also has these friends hanging out inside its green walls: carotenoids, vitamins C,  K(lots of this one), E, B6, B2, B1, B3, manganese, copper, calcium, potassium, iron, magnesium, protein, folate and phosphorous. If you miss Doritos, kale could be your new best friend.  My friend Danae can make kale chips that taste just like Tostinos pizza roll.

These are my pizza kale chips:

Wash, stem and dry 1 head of kale.
If you get it from a CSA or Farmers Market always do a good bug check.  Bugs love the curly leaves.

Kale chips benefit greatly from using a mixture of fresh and dried ingredients.

In a blender, blend:
1 c cashews (soaked and rinsed)
1-2 T lemon juice
3/4 c water (use tomato soak water if possible)
1/4 t salt
3 T nutritional yeast
1 t onion salt (can use fresh onion, start small)
1 t dried oregano
1/8 t pimenton
1/4 bell pepper (not green)
5-6 sundried tomatoes reconstituted
pepper to taste
If you want a little kick, add red pepper flakes.

Mix your sauce in with your kale, coating well.  Be careful not to mix it too much because your kale will wilt.

Try to spread them so that they don't overlap too much.  Dehydrate 4-8 hrs on 115. I usually let mine go overnight, if going overnight turn them down to 105.